Crab Cake Stack with Roasted Beet Salad

Fresh avocado cream tops this amazing lump crab cake stack and roasted beet salad.

Crab Cake Stack with Roasted Beet Salad
Serves 8
Fresh avocado cream tops this amazing lump crab cake stack and roasted beet salad.
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Crab Cake Mix
  1. 1 lb lump crab meat
  2. 1 medium green, red and yellow pepper, diced
  3. 1 medium red onion, diced
  4. 1 tsp Tabasco
  5. Juice from one lemon
  6. 1 tsp Cajun Seasoning
  7. ½ c Parmesan Cheese, grated
  8. 1 egg
  9. 3 cups Panko bread crumbs
Roasted Beet Salad
  1. 1 cup red beets, diced
  2. 1 cup butternut squash, diced
  3. 1 tbsp honey
  4. 1 tbsp red wine vinegar
  5. 1 tsp Dijon mustard
  6. 1 oz fresh cilantro, chopped
  7. Salt and pepper to taste
Avocado Cream
  1. 1 fresh avocado, mashed or pureed
  2. 2 cups prepared ranch dressing
For Crab Cakes
  1. Mix crab cake, peppers, onion, and remaining ingredients in bowl. Form 8 patties and crust with panko bread crumbs.
  2. Sear both sides in oiled skillet till golden brown (internal temp of 145 degrees).
For Beet Salad
  1. Roast beets and butternut squash in oven at 375 degrees until tender. Mix beets and remaining ingredients together in bowl, return to oven and cook for 15 minutes.
For Avocado Cream
  1. Mix mashed or pureed avocado and ranch dressing in bowl till smooth.
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